Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | White fish fillets (flounder or whiting; etc) |
| ½ teaspoon | Salt |
| ¼ teaspoon | White pepper |
| 3 tablespoons | Cornstarch |
| \N \N | Oil for frying |
| 2 \N | Cloves garlic |
| 1 \N | Green pepper |
| 1 \N | Red pepper |
| ¼ \N | Onion |
| 5 tablespoons | Tomato catsup |
| 1 tablespoon | Sugar |
| 1 teaspoon | Soy sauce |
| 2 tablespoons | Cornstarch |
| ⅓ cup | Water (70 cc) |
| ½ teaspoon | Sesame oil |
(1) Cut 3 fish fillets into bitesized pieces and sprinkle with salt and pepper. Coat cornstarch evenly on front and back of fish. (2) Shred garlic. (3) Cut green pepper and red peppers into half lengthwise and shake out seeds. Cut into ½-inch squares. Layer onion and cut into ½-inch squares. (4) Preheat oil to 325øF, slip fillets carefully into oil a few at a time and deep fry. (5) Preheat frying pan and add small amount of oil to pan. Saut‚ shredded garlic in oil, add prepared vegetables to garlic and pan-fry slightly. (6) Add tomato catsup, sugar and soy sauce to (5) and pan-fry once more. Add water. When sauce boils. add cornstarch mixture (dissolve 2 tablespoons cornstarch in 4 tablespoons water) and stir. (7) When sauce thicknes, add fried fish and mix thoroughly. Add a few drops of sesame oil and remove from heat.
: by Kyung Hwa Oh
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .